Trinidad Scorpion Chocolate Chili Seeds

Information: In 2012, the Trinidad Scorpion Moruga was award the title of being the world’s hottest chili. It was cultivated on Trinidad and Tobago, an island nation off the coast of Venezuela, and boasts an average  rating of 1,207,764 Scoville heat units, with peak values of over 2 million SHU. 

The Trinidad Scorpion Chocolate also originates from the Caribbean and is a variety of the moruga chili. The pods ripen in a beautiful chocolate brown colour, are slightly larger than those of the Red TSM, but just as hot and can clearly be recognised by the spike on the chili’s pointed end. They have a very aromatic and fruity flavour, maybe a bit milder and smokier than the other varieties. They are suitable for sauces and drying.

Care: Germination temperature is between 24°C  and 30°C (germination period: 10-20 days); it is therefore recommended to use a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be planted in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plant inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.

You can find plenty of useful tips for successfully growing chili plants in our Chili Cultivation Instructions and in the Chili Diary.